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Whole beast butchery: the complete visual guide to beef, lamb, and pork

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Publication Date:
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Language:
English

Description

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

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Contributors:
ISBN:
9781452100593
9781452101903

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Grouping Information

Grouped Work IDf846f778-7dff-f0cb-94d1-e72910f6a382
Grouping Titlewhole beast butchery the complete visual guide to beef lamb and pork
Grouping Authorryan farr
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-06-18 02:11:19AM
Last Indexed2024-06-18 02:23:35AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Binns, Brigit, 1957-
author
Farr, Ryan
author2-role
Binns, Brigit,1957-
author_display
Farr, Ryan
available_at_catalog
Central
detailed_location_catalog
Central
display_description
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
f846f778-7dff-f0cb-94d1-e72910f6a382
isbn
9781452100593
9781452101903
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-06-18T09:23:35.185Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.66 F239 2011
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
primary_isbn
9781452100593
publishDate
2011
publisher
Chronicle Books
Chronicle Books LLC
recordtype
grouped_work
subject_facet
Cooking (Meat)
Meat cuts
Meat cutting
title_display
Whole beast butchery : the complete visual guide to beef, lamb, and pork
title_full
Whole Beast Butchery The Complete Visual Guide to Beef, Lamb, and Pork
Whole beast butchery : the complete visual guide to beef, lamb, and pork / Ryan Farr, with Brigit Binns ; photographs by Ed Anderson
title_short
Whole beast butchery
title_sub
the complete visual guide to beef, lamb, and pork
topic_facet
Cooking & Food
Cooking (Meat)
Meat cuts
Meat cutting
Nonfiction

Solr Details Tables

item_details

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overdrive:49d61c5d-3151-4fe4-93d7-0922d0456a58-2Online OverDrive CollectionOnline OverDriveeBookeBook1falsetrueOverDriveChecked Out

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b20829085BookBooksEnglishChronicle Booksc2011239 p. : ill. (chiefly col.) ; 27 cm.
overdrive:49d61c5d-3151-4fe4-93d7-0922d0456a58eBookeBookEnglishChronicle Books LLC2011

scoping_details_catalog

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ils:.b20829085.i80102827On ShelfOn Shelffalsetruetruetruefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15, 18, 19, 20, 22, 24, 26, 31, 32, 33, 34, 36, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 12011
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